Homemade Marshmallow Recipe

Some of my favorite candies are marshmallows. Actually, I should backtrack a bit and say at the very top of my all-time favorite things to eat are marshmallows. I love their pillowy softness and their tender sweetness with undertones of vanilla. If it sounds like I’m getting a little Proustian for them, you’re right. I recently made several batches for some projects, which not only rekindled my love of them, but when I brought them to a few parties, people were stunned at how good they were and could not stop raving.

Of course, all compliments are welcome—I’ll take them whenever I can get them. But there’s really nothing complicated about making marshmallows and anyone with a few extra egg whites on hand and a sturdy mixer, can produce world-class marshmallows right at home.

They’re very easy to make – if you can whip egg whites, you can make marshmallows. And it’s pretty fun, too. Once you’ve whipped up the stabilized meringue, you can swirl and spread it on a baking sheet and cut them later, or form them into whatever shapes you want.

I’ve made all sorts of marshmallows over the years and here’s my basic recipe which I’ve tweaked a bit as I’ve gone along. In America, powdered granulated unflavored gelatin is widely available, which is commonly used there, although people elsewhere in the world use sheet gelatin, so I’ve given directions for both. (At the end of the recipe, I’ve added some links about using various kinds of gelatin.)

The most important thing about making candy is this: Have fun. There’s kind of a theory in the cookbook world that the minute you ask readers to get out a thermometer, you’ve lost them. But it takes all the guesswork out of candy making and it makes the process foolproof.

Although most people just spread the mixture on sheets and let it cool before cutting it into traditional squares, there’s no reason you can’t simply scoop blobs of the mixtures onto a prepared baking sheet. Once firmed up, you can place them on top of wedges of tangy lemon tart or lime tart. If you really want to impress your friends (or yourself) you could also run the tart under the broiler for a few moments to caramelize the marshmallow mounds, too.

The great thing is that unlike meringue-topped tarts and pies, marshmallows don’t weep. I recently had an ice cream sundae party and we used the marshmallow on top of our ice cream creations, with swirls of sauces and candied peanuts, and an unofficial vote (ie: plates scraped clean) proved that it was a great swap-out for whipped cream.

You can certainly add flavors to the marshmallows, such as spices like cinnamon during the final beating stages, or add a shot of liquor, like absinthe or Armagnac, replacing some of the water used for softening the granulated gelatin. (Or the 2 tablespoons, if using sheet gelatin.) Peppermint oil works well, as does powdered espresso, both of which you can add to taste. For those looking for a chocolate marshmallow recipe, there’s one in The Sweet Life in Paris.

There’s really just three steps to whipping up a batch of marshmallows; Make a syrup, whip the egg whites, then pour the syrup and gelatin into the whites while whipping. Once that’s done, you can cut or snip them into any size or shape. What are you waiting for?

Marshmallows

Print Recipe

25-50marshmallows

Adapted from The Great Book of Chocolate
I’ve offered instructions for using powdered unflavored gelatin, which is most commonly used in the United States, as well as gelatin sheets, which are what are used elsewhere. There are a few other options that people might wish to use due to individual diets, so I’ve linked to recipes that use agar-agar below.

1. In a small bowl, sprinkle the gelatin over the 1/2 cup (125ml) of cold water to dissolve and soften. If using leaf gelatin, soak the leaves in about 2 cups (500ml) cold water.

2. In a small saucepan fitted with a candy thermometer, mix the sugar and corn syrup with 1/3 cup (80ml) of water. Place over medium-to-high heat.

(Note that you will use this saucepan twice, to make the syrup and melt the gelatin, eliminating the need to wash it between uses).

3. In the bowl of an electric mixer, pour in the egg whites and beat on low speed until frothy. Add the pinch of salt.

4. When the syrup reaches about 210ºF (99ºC), increase the speed of the mixer to high and beat the whites until they are thick and fluffy.

5. When the syrup reaches 245ºF (118ºC), while the mixer is running on high speed, slowly pour the hot syrup into the whites, pouring so that the syrup does not fall on the whisk since some of the syrup will splatter and stick to the sides of the bowl.

6. Scrape the gelatin and water into the pan that you used for the syrup, or put the gelatin sheets and 2 tablespoons of the water into the pan and swirl it to dissolve. (There should still be residual heat left in the pan from making the syrup in it to dissolve it).

Pour the liquified gelatin slowly into the whites as they are whipping. Add the vanilla extract or paste and continue to whip for 5 minutes, until the mixture is feels completely cool when you touch the outside of the bowl.

7. Dust a baking sheet evenly and completely with a generous layer of the marshmallow mixture. (I use a sifter to do this.) Make sure there are absolutely no bare spots.

8. Use a spatula to spread the marshmallows in a layer on the pan. Allow to dry for at least 4 hours, preferably overnight, uncovered.

9. Put about 1 cup (140g) of the marshmallow mixture into a large bowl.

Dust the top of the marshmallows with some of the marshmallow mixture. Use a pizza cutter or scissors (dusted as well with the marshmallow mixture) to cut the marshmallows into any size or shape pieces that you’d like and toss the marshmallows in the marshmallow mixture. Shake the marshmallows vigorously in a wire strainer to remove the excess powder.

Alternatively, you can dust a baking sheet and put scoops of the marshmallow on it, and let them cool, as shown in the post.

Storage: The marshmallows can be made up to one week in advance, and stored in an airtight container.

Tips and Troubleshooting

-If you’re wondering whether the corn syrup is necessary, or another sweetener can be used, please refer to my post Why and When to Use (or Not Use) Corn Syrup. There are also links there which explain the difference between regular corn syrup and the high-fructose variety. I’ve not tried this recipe with other liquid sweeteners so can’t advise or guarantee the results if you do make the substitution.

-If you are looking for an egg-free marshmallow recipe, there is one in my book, The Perfect Scoop.

-Some candy makers use only corn starch, and no powdered sugar, but I find the taste of the corn starch to be a little gunky by itself, so I mix the two. You can use all corn starch if you wish, but I don’t recommend using all powdered sugar as it can dissolve and make the marshmallows a bit damp.

-Should you cook the syrup too far in step #5, no need to toss it and start again; just add a few spoonfuls of water and recook it to the correct temperature.

-If the finished marshmallows are too soft, it’s likely your thermometer isn’t accurate. Test it in a pot of boiling water; if you live at sea level, the temperature should read 212ºF (100ºC).

-If your marshmallows have a wet layer on the bottom after the drying period, if likely means that you did not beat them until completely cool in step #6. You can blot the moisture off with a paper towel and dry them with the damp end up overnight to dry them out.

I am so DOING this. Those photos are so fantastic, the idea so appealing, I want some and guess who has 8 egg whites in the freezer?

Karin

July 5, 2011 12:35pm

I’ve made marshmallows before (and used a similar recipe), but the outcome was pretty sticky, not like store-bought ones. Was it my fault or are homemade marshmallows always stickier than store-bought ones?

I make a few batches of marshmallows every year at the holidays. The first time I tried it, I couldn’t believe how different they were from store-bought marshmallows. Now I can’t get through the winter without them. Thanks for giving homemade marshmallows their due. I’ll try this recipe next time.

Judi

July 5, 2011 2:14pm

Perfect – I have egg whites leftover from two batches of your always excellent vanilla ice cream – thanks for reminding me that marshmallows are easy and delicious.

I love making marshmallows and when you tell your friends they are homemade they are very impressed. I use them to top cupcakes. I would have never thought to cut them with scissors. Thanks for the tip about the cornstarch and powered sugar mix, that will hopefully solve the weeping problem. I want to make them right now!

I, too, find that homemade marshmallows are just wonderful. And soooo easy–assuming you have a good strong mixer. I made some peppermint ones for Xmas and then some raspberry ones for Easter (even cut them into bunny shapes with cookie cutters)–they were to die for. Did you dip any in chocolate? Nothing better in this world, which is why I must give them away or will eat a whole batch!

I’ve discovered something lately–things I thought I didn’t like are actually quite good if you get the REAL version of them. So, I haven’t been a fan of marshmallows before, but maybe if they are homemade it will be a different story. Plus, I think my kids will just go crazy if we make marshmallows together–definitely bookmarking this for a summer project!

I don’t suppose you know if there are any high altitude adjustment to the recipe? I’ve always wanted to try making marshmallows, but now live over a mile above sea level.

Thanks for yet another wonderful post!

Janice AMSTER

July 5, 2011 3:53pm

THANK YOU!! my friends think I’m crazy for loving marshmallows so much. I’m pretty sure I won’t be making them on my own but it’s nice to know so many other people love them as much as I do. I’m always looking for places that sell homemade marshmallows.

Years ago, I took a few cooking classes with you at Dorothy Lane’s Cooking School and you taught marshmallows. I made your recipe and they turned out perfect. My friends were surprised a home cook could make marshmallows, only having the commercial kind but everyone agreed that there is no comparison between store bought and homemade when it comes to marshmallows.

Susan

July 5, 2011 4:50pm

I’ve not been enticed to make marshmallows until I saw your dropped marshmallows; they are so much prettier than the squares. I’m seeing them made into those marshmallow mounded, chocolate covered cookies that I used to love as a kid.

Diane

July 5, 2011 5:03pm

I’ve been meaning to experiment with making marshmallows since late winter when I had the most amazing, ethereal marshmallows in the world, those from L’ Etoile d’Or.

Whenever I’m in Paris I have marshmallow a few times from here and there but I’ve been spoiled by the ones from L’Etoile d’Or. Do you know anything about them i.e. who makes them?

I’ve got to take a cooking class which makes candy. I have a fear of boiling sugar that has prevented me from making so many yummy items on your website and book. I even own a candy thermometer… still in the package. I’ve been wanting to have freshly made marshmallows for ages and fear is all that’s preventing me from making my own.

My daughter has been wanting to make marshmallows for the past year- your wonderful post is spurring me on to be a good mama and finally do it with her!

Tobie

July 5, 2011 5:15pm

I am wondering if you could add ginger to flavor them-either ginger juice or powdered or candied?
Also, would it be possible to use the egg whites that one purchases in a carton at the market? I don’t always have eggs around as I don’t use them too much.

NB

July 5, 2011 5:17pm

Quick question on spreading the marshmallows in the pan. What method would you suggest to get the marshmallows smooth on booth side. I tried using a cake decorating spatula to smooth the top but the marhmallows were too sticky to spread,

Tobie: Verify from the instructions that they are suitable for whipping. Many (if not all) of those egg whites sold in cartons can’t be whipped, which I once found out the hard way. But if should say on the side or somewhere on the package.

Lexie Rose

July 5, 2011 5:25pm

We had the most incredible earl grey marshmallow at Hidden Kitchen last month! It was heavenly. We loved our experience there. Inventive food and great conversation. Sorry to miss your Colette event as we arrived late after a day in Reims and it was over. Any Texas travel in your future for Central Market classes?

Hi David,
We’re not vegan, but I’d like to substitute agar agar for gelatin (it’s a kosher thing) and use your recipe, rather than the vegan ones (we have chickens, and plenty of egg whites!). How much agar agar would you substitute for gelatin?
Thanks!

Doukissa

July 5, 2011 5:38pm

Okay, that’s it. So I won’t get sticky fingers (tee-hee), just say you’ll come on over and make them at my house tonight!

Pennyloper

July 5, 2011 5:38pm

Oh, I love making marshmallows and they’re nothing like those bland overly sweet stuff in the supermarket. My holiday packages for Christmas 2010 were S’more kits that included homemade marshmallows and graham crackers & Hershey milk chocolate bars. They were a BIG hit.

For NB: the only way that I’ve ever been able to get both sides smooth or close to smooth is to wet my hands with water (or coat my hands in a neutral tasting oil) and quickly pat the marshmallow smooth. Sprinkle with powdered sugar and let them setup.

Ann K

July 5, 2011 5:39pm

Thank you, David, for this wonderful recipe!

I have a question about high altitude marshmallows. I live at 7000′ where water boils at around 196*. Would altitude also effect the syrup temperature?

Ann: I don’t know anything about high altitude baking so you should probably consult a recipe for marshmallows specifically for those who live in higher altitudes. Letty Flatt and Susan Purdy are noted bakers who write about high altitude baking.

I guess it is because you so often post about something I had been thinking about (timely).

Also because you include those other steps for those of us not living in the U.S. (thoughtful).

And mostly because you do it with that typical DL panache that of course has wooed so many people to your words (be them in books or blog). Zing.

I make just about anything I can by hand and especially from the field or sea, so why the hell have I not made marshmallows more than ONCE. Jeez, Louise, you’ve got my conscience going overtime here.

Yes, this summer. Homemade ice cream will be flanked by the gentle marshmallows…did I mention that my husband is a free-range egg farmer and that I have killer, killer (floral) organic sugar. Can’t wait.

Thanks.

Sweetums

July 5, 2011 5:58pm

Hello Daveed, have you tried to make them with tapioca instead of gelatin ?

maria

July 5, 2011 6:14pm

I used honey and agave instead of the corn syrup at different times and the marshmallows were always perfect. I have to say I use an egg free recipe in case that makes any difference.

David, this is a tough one – using egg whites for something other than macarons! But you’ve inspired me and fancy impressing even myself with the blobs on these delicious tarts. It certainly does sound like a lot of fun and making a mess in the kitchen over the summer with the kids like this is definitely on the menu – merci!

Lesley Jacobs

July 5, 2011 6:35pm

I’ve been making marshmallows and cocoa mix for holiday gifts for a few years. I haven’t tried making them with eggs, and am curious about that technique. I’ll give it a try. It’s hard to picture the hot syrup not just deflating all of the lovely whipped egg whites, but I know if you say it is delicious, it will be!

I’m not a huge marshmallow fan, but I can’t get enough of the ones that See’s uses in their candies – I think it’s because of the strong honey flavor in there. I’m wondering if the corn syrup can be swapped with honey.

I’ve always been intimidated by making marshmallows mostly because I can’t stand it when I make something and it gets everything sticky.

David – have you ever tried piping it into long thin strips or perhaps little kisses instead of dollops?

For the high-altitude candy-makers: You have to calculate the temperature as a percentage of your water-boiling temp. E.G if your water boils at 196 degrees, that is 92.45% of the sea-level point. So calculate the given temperatures at 92.45 percent. So 210 degrees becomes 194, and 245 degrees becomes 226.5.
David – these look scrumptious. Thanks for all your hard work!

Lisa

July 5, 2011 6:52pm

Very tempting, but I know better than to try candymaking in July in Florida. The humidity is so high that nothing every hardens / drys properly.

I wonder if I could stick them in my dehydrator for an hour or so.

sarahb1313

July 5, 2011 7:13pm

Thanks for the recipe!

After your post recently about marshmallows, I was curious what recipe you used.

You have mentioned recent very hot weather in Paris- I did try this in NY area on a recent hot streak (and humid) and they did come out fine (chocolate dipped cherry marshmallows!!). I know candy-making can be tricky in humidity….

Was I just lucky that day, or are marshmallows a bit more humidity proof?

Thanks for the recipe and best directions I have seen!!

Magda

July 5, 2011 7:27pm

These look really good…..but….do you have any suggestions about what can be done with the egg yolks? I need to make a whole stack of macarons and then these…..unfortunately, I don’t have an icecream maker so icecream isn’t an option. :)

I may well try making a coconut variation, using coconut rum to soften the gelatin and subbing half of the vanilla with coconut extract. Thanks for the idea! Reading your blog always stimulates my sweet tooth to send new impulses to my brain. :-D

Liz J.

July 5, 2011 7:38pm

David:

Thank you so much! I just have to make this recipe right away. I want to experiment with dipping them in chocolate and eventually creating a graham cracker base w/ the marshmallows dipped in chocolate – off I go. Thanks!!!!!

I made homemade marshmallows at On Rue Tatin with Susan Hermann Loomis – they were so good that I vowed to never make them again for fear I’ll eat the whole batch in one sitting. But now you have teased me and I might have to get cooking!

French Basketeer

July 5, 2011 11:07pm

I wonder if these can be piped into little shapes. Thanks for the post; gives me something to do with the egg whites left over after making all the ice cream from your book…

Justine D.

July 5, 2011 11:34pm

Is that 17g of powdered gelatin or 17g of sheet gelatin?

See my comment, up above about that. – dl

JimmyJay

July 5, 2011 11:38pm

Apron Appeal: You might like the taste of marshmallows better if you made dropped them on to toasted cocnut instead of the cornstarch/p. sugar mix. I also dip them in chocolate.

I’m a Yank living down under and can’t find whipped marshmallow cream for homemade fudge and was wondering if this would work? I bought your ice cream book and now have leftover egg whites. Love the ice cream!

Erika Hanson

July 5, 2011 11:45pm

Those are some sexy marshmallows.

Now, I detest s’mores, yet roasting marshmallows is one of my life’s delights. I wonder if these would hold up as well over fire, or melt.

Tammy, you can get marshmallow from USA foods in Melbourne, that’s where I get it.

David, when making marshmallows how much powdered sugar should I expect to wear?

Maggie

July 6, 2011 12:27am

thanks for the recipe! I’ve tried a few different marshmallow recipes with varying degrees of success. So far everything I’ve made from your web site has been a smash hit, so I’m excited to try this recipe.

Wow, these look so tempting- I want to eat one now!! I’ve made a marshmallow filling for some chocolate marshmallow teacakes (a popular treat here in the UK) but I’ve never made actual marshmallows. Can’t wait to have a go at this recipe when I get time over the weekend!

Hi Maureen, thanks for the suggestion. I order from USA Foods whenever the budget allows…I find it expensive and typically out of stock of the items I want so I try to look for homemade or other brand alternatives. I’m just about to do a post about exactly this topic. If you have anything you’d like to add about things you’ve made to substitute something from home, I’m always happy to do a guest post. Cheers

My first taste of homemade marshmallow was a revelation. They are a sumptous marvel. The most unique flavor I’ve had was rosewater, made by The Marshmallows Company, whose CEO is eight years old. Cool all round.

Lynn in Tucson

July 6, 2011 2:19am

We substitute about 1/3 of the sugar with peppermint candies and then cover the ‘mallows in chocolate. They come out pink and minty and have become a Valentine’s Day staple around these parts. I also managed to recreate See’s Marshmints recently. They used to be my mother’s favorites before they were discontinued.

Mari

July 6, 2011 2:54am

You have hit the nail right on the head, I am finally going to make these, I have been wanting to, your directions are so detailed and perfect I am going to give it a try. A big THANK YOU

I just have one question: what am I waiting for to try homemade marshmallow! It’s a great treat. I will definitly give a try to the chocolate version of these treats. By the way, I’ve read The sweet life in Paris last week and I have to tell you (sorry, my english is a little bad), I really loved it. You made me laugh a lot… I’ve been to Paris a couple of times and I have to admit that these peoples are really loaded with contradictions… Anyway, thank you, I really enjoyed it…

Bobbie– there’s a brand called Antonio Chef based in Israel makes kosher gelatin. The box claims that it’s even pareve, but since I can’t read the ingredients list (it’s in Hebrew, which I sadly have not studied since high school) I’m not 100% sure how they managed it. It makes delightful marshmallows though. I don’t think you can order it online, but if you have a local Jewish grocery (here in Dallas we have Milk and Honey) they should carry it.

Thanks so much for this post. I am gluten-free and marshmallows are some of my favourite treats! A few months ago, I wandered by a shop somewhere on the border between the 3rd and 4th, close to Rambuteau Metro, that had large glass apothecary jars full of the most beautiful marshmallows it stopped me in my tracks. They have some unusual flavors (or new to me anyway) like saffron. The anise was definitely my favourite. Does anyone know what the name of this shop is or where it is? I’ve had a look a few times but can’t seem to find it again. I am starting to think it is my marshmallow Brigadoon :0) I suppose now with the recipe, I can make my own.

I have made egg-free marshmallows using agave nectar – not 100% successful but infinitely nicer than what you can buy in the shops, which wouldn’t be difficult.

I’m hoping David will give us a recipe for cannelés to use up the extra egg yolks! These little cakes come from Bordeaux, apparently, and were invented to use up the egg yolks that were left over when the whites were used in clarifying the wine!

I made something like this once as a topping for cupcakes. It worked out quite well even though I’m not a huge fan of marshmallow.

Claudia

July 6, 2011 2:29pm

David my comment has nothing to do with marshmallows which I’ve tried without success I’m following your advice in driyng them, my question is if you’ve been to a spice shop called Izrael and if so what do you think of it’s quality? my daughter is in Paris and a friend suggested this place to get some Piment d’Espelette

I’ve used the Taylor candy thermometer, which is a good one. But I don’t recommend those probe-type digital thermometers since I used one once for candy making and it broke. (I called the company and apparently if the probe touches the bottom of the pot, it’ll blow it out – which was news to me.) I also have the standard “glass tube” style candy thermometers, which you can buy in most supermarkets and are inexpensive, but I recommend having a spare on hand since they do tend to break if you don’t take care.

Beth

July 6, 2011 6:49pm

Homemade marshmallows – can’t wait to use this basic recipe and get adventurous on the flavorings! Two questions:

I’ve read that granulated gelatin packages vary from envelope to envelope. How many teaspoons should we use, if we’re measuring to be sure?

I’ve also read that different brands/kinds of sheet gelatin have varying “strengths.” Has this been true in your experience?

I always just go by envelope and have been making these for decades (literally) and never had any problems, but if you want to be very accurate, use the weight equivalent as teaspoons can vary. As for sheet gelatin, I use what is available in the supermarket here which is what readers are likely to be able to purchase; it’s not labeled as to what strength it is. (Although I believe it’s silver.)

What I love about making them from scratch is that they are square and therefore perfect for smores!

Mandakini

July 6, 2011 10:57pm

I have made the ones in the Perfect Scoop so many times! Super easy, so much better than store bought ones. I actually love marshmallows after making that recipe, before that the store bought ones tasted like lots of sugar and artificial flavours! Also so great folded into chocolate ice cream with salted roasted peanuts. My favourite! :-)

ooo, i have such a weakness for marshmallows. thank you for doing them credit here! sometimes i think when i tell people i love mallows, they just think of the fluff in the jar or something. nothing like these thick, homemade goodies. can’t wait to make them myself.

Shari

July 7, 2011 5:33am

Oh, oh, oh, -loving those pillowy blobs of marshmallow! I am not afraid of corn syrup.

Katie K

July 7, 2011 4:40pm

I look forward to making these. When you say to increase the speed of the mixer, how much do you mean (I have a Kitchenaid)?

Thank you David! I’m dreaming up pie toppings for my nephew’s wedding reception next month…he asked me to bake a variety of 40 pies and tarts and I will love to, but collecting ideas to make them special is taking some time. Your marshmallows and suggestions for varieties has helped so much. I can’t wait to make homemade marshmallows and will also make in chocolate from your book. As part of the collection of pies I plan to bake your lime-marshmallow pie which is similar to your marshmallows…it is such a great pie….and now I want to also make these individual marshmallows for other pies. Thanks for sharing!!! Great bakers like you help me to be a great homebaker.

Holly

July 8, 2011 3:25pm

I too love to make and share marshmallows. I’ve not tried a recipe with egg whites before, so will definitely have to check this one out. Thanks for sharing!

Being an all-time marshmallow lover, I tried this recipe yesterday. The marshmallows were good and similar in taste to the one you can buy in American supermarkets, about which I am absolutely crazy! I actually ended up using about half maple syrup and half sugar syrup to replace the corn syrup, because I didn’t have any corn syrup, and they turned out just fine.
I was also wondering: do you think it would be possible to pipe the marshmallow dough (can you call it that?) and then cut it up into pieces for the marshmallows to resemble the US store-bought ones? I think it would also be cool to try and shape them like churros.
Thanks!

Paris by Mouth linked this post, and boy am I glad they did. I am totally with you on the marshmallow love! What’s weird is, this past week, my sister in Colorado made a batch of marshmallows for the first time, she posted the results on Facebook and forwarded me the link to the recipe she used. Now this post pops up, and I’m thinking it’s fate for me to make some! Nothing like a good marshmallow! I am always thrilled when a treat is gluten and dairy free. Yay for me! What I am especially thankful for in your post is the amount of gelatin sheets to use. I was wondering how I was going to convert from the packets to the sheets. Now I know. Terrific!! I’m thinking this is going to be a great Fête Nationale dessert treat this next week when I go to the Katia and Kyliemac 5th Annual Bastille Day Picnic! I better get on the stick with gathering ingredients. And maybe a candy thermometer, too — sounds like I kinda might need one of those. Hmmm, gonna have to check Monoprix orrrrr… well, maybe you have a post on that here somewhere, too. I’ll search it!

Thank you so much, David!

Meredy

July 11, 2011 12:34am

This sounds wonderful. I never knew people could just make marshmallows at home–they always seemed to be one part sugar and one part magic.

Point of clarification: in the main recipe, does 1 cup (200g) sugar mean regular granulated white sugar? I am a little bit confused because the “marshmallow mix” part calls for powdered sugar. Also it seems like that is the coating and the other part is actually the marshmallow mix.

Howdy David. How goes it? I checked out the link to the blog about gelatine sheet comparisons–gold, silver, platinum etc. We get our gelatin sheets from Albert Uster and it is bronze! The conundrum continues.
Love your site and all that you write–give yourself a big pat on the back.
Letty

My favorite payday as a blogger is hearing that something I wrote made someone’s life a litter better.

Last Saturday, I was recovering from a rather painful eye surgery. I couldn’t see at all well and was terribly uncomfortable. I was feeling horrible for not being able to play with my four little kids- being grouchy and impatient to boot. I couldn’t read. I couldn’t watch TV. I was in a funk.

Pondering how to improve my spirits, I realized I could probably bake. What would be a joyful thing to bake? I thought of this marshmallow recipe. Marshmallows! How novel, nostalgic and fun.

My kids thought i was a rockstar. I stopped thinking about the pain for a while. I laughed watching my husband and four kids attack the bowl and whisk and slather themselves in sticky, sweet, white goo. They were delicious.

You. Are. So. Cool! I can’t wait to try this recipe. I just got your ice cream book for my birthday, and was floored by the Buttercrunch Toffee recipe this weekend. You inspired me to finally buy a candy thermometer, and I was not disappointed. My mom loves marshmallow, so I’ll have to make this for her next time she is in town. Just wanted to say thanks from a fan. :)

Hi Natasha: It’s the same as the sheet gelatin weight. I was trying not to make the recipe and ingredient list look too complicated by listing things too many things & numbers, but I added that to the ingredient list, too.

Raelynn

July 13, 2011 1:15am

Dear David,

When you boil the water and sugar and corn syrup together to such a high temperature, aren’t you just using corn syrup to make sugar syrup? I have referred to your article on when and when not to use corn syrup and the purpose of having invert sugar, but given that boiling water and sugar to the temperature already inverts the sugar (although I suppose you could add a teaspoon or two of lemon juice or cream of tartar to aid in inverting), why is corn syrup (or cane syrup: http://www.thekitchn.com/thekitchn/tips-techniques/pantry-staples-diy-cane-sugar-syrup-131934 ) still needed??? Totally confused.

Hi Raelynn: If you’re interest in the science, and hows and whys, of invert sugars (versus regular sugar) I highly recommend On Food and Cooking by Harold McGee. He explains the difference in detail in very understandable terms – and it’s the best book I know on the subject of understanding the way ingredients work in cooking and baking.

Kimberly

July 13, 2011 8:57pm

I’ve made marshmallow ‘frosting’ for a chocolate cake (then i used my torch to toast it) and it was amazing. Is the difference in the use of gelatin? otherwise, i think all other ingredients were the same.

i love making marshmallows and my recipe is similar to this one but minus the egg whites. i can never get them to toast well though? do you know why home made marshmallows don’t really work for toasting or s’mores? could it just be my recipe?

Aebell

July 19, 2011 2:52pm

I just made the chocolate ice cream from The Perfect Scoop – to rave reviews, I might add. Am imagining that homemade mini marshmallows and candied peanuts added to your chocolate ice cream would be the world’s most decadent Rocky Road.

Edward J Norton

July 20, 2011 1:00pm

One for my next camping trip. I always have more egg white than yoke. I’m wondering if you could use frozen egg whites?

Just made these marshmallows last night and tried some this morning. Homemade is always so much better. I resisted buying the corn syrup, but in the end, I agreed with the reasons why you should.

I added a shot of cognac, but I wish I added more. Also, I agree that adding powdered sugar along with the corn starch makes the powder more palatable.

The cooking directions are great and having the candy thermometer really did make this process foolproof.

Thanks for such a great recipe!

jazsp

July 27, 2011 5:37am

I actually bought a candy thermometer just for this recipe; so glad I did! Delicious! Next batch will get piped onto home made graham crackers and get covered with chocolate… yum!

Britt

July 27, 2011 4:01pm

Hello, I made your marshmallow yesterday but they did not set. I even let them dry 16 hours and nothing…. I live in a warm, humid country (panama) I don´t know if that affects. Also I´m kosher and used Kosher gelatin, wich I don´t consider it to be to good.. I don´t know if I have to use more amount of gelatin…. When I was wipping the marshmallow and waiting for it to cool it never did. It had passed 15 min. and the bowl was still warm… Like I said I live in a hot weather and its very difficult for the marshmallow to cool while wipping. Do you have any tip that could help me???

I have not used, nor do I know anything about, kosher gelatin. So perhaps you need to look for a recipe that specifically calls for that. (Humidity is also not the best environment for making candy and may be another likely cause.)

I have been on the look-out for the perfect marshmallow recipe, and I can’t wait to give yours a try. While I don’t turn away from a recipe that needs a thermometer, I do feel like mine is not accurate which can make the process frustrating. I always just buy the cheapest candy thermometer I can find, which may be part of my problem, heh heh. Do you have a favorite candy thermometer that you would recommend? Thanks!

Ursa

July 30, 2011 5:14pm

These look delicious and not that hard to make. I think I’m going to try them this weekend. Thanks for the recipe.